September is a Visual Feast

Here are the latest lovely and inspirational projects to be seen at our September meeting:

Amazing work by Carol!  Carol's Farmer's Wife quilt is one of those you can stare and stare at
and find something new you love every time.

Carol put the finishing touches on this quilt at the same time as her Mother in Law was passing on; so how fitting to tribute this work of love to her.

Pam, you are an inspiration.  Always coming up with such cute quilts.

And I for one am drooling over your cute label.

Let's start with the label for this Pineapple Surprise quilt...

Wow, this is just beautiful and precise and well...just perfect!

Janet hosted a fun meeting that we all needed.  We decided our quilt members have had way too many trials this past month.  Let's chill out and just quilt for a few months shall we?

Janet had a scrumptious lunch and here are the recipes!  Thanks again to Janet for the fat quarters and great day!

Bow-Tie Chicken Salad

4 c. cooked chicken, cut up                 8 oz. (half bottle) Coleslaw Dressing

2 c. bow-tie pasta                               1 c. mayonnaise

¾ tsp. salt                                            Dash Thyme

¼ tsp. pepper                                      Pinch Ginger

2 T. onion, chopped

Boil chicken breasts with salt, pepper, onion, covered well with water. 

Cook for 30 minutes until chicken is well done, remove from broth, cool.

(Remove bones and skin if necessary.) Cut chicken into bite-size pieces.

Cook 2 cups bow-tie pasta in boiling salted water for about 12 minutes.

DO NOT OVERCOOK!  Stir the above ingredients carefully so pasta will

not be broken, refrigerate overnight.

1 c. diced celery                                  20 oz. can pineapple tidbits

2 c. red grapes, halved                       (I used fresh pineapple—better)

2 c. diced apples, unpeeled                ¾ c. almonds, slivered

Before serving, add the above.  Stir together carefully, and serve on a

lettuce leaf.  Makes 12 cups of salad. 

(Original recipe from Holly Hurst in the Lindsay Ward Cookbook)

Pumpkin Pie Crunch

1 lg. can solid pack pumpkin              1 tsp. cloves

1 (12 oz.) can evaporated milk           ½ tsp. salt

3 eggs                                                  1 pkg. white cake mix

1 ¼ c. sugar                                         1 c. finely chopped pecans

3 ½ tsp. cinnamon                               ¾ c. Butter Flavored Crisco, melted

1 ½ tsp. ginger                                                (I used butter)

Combine pumpkin, milk, eggs.  Mix together sugar with spices, add to

pumpkin mixture.  Pour into greased 9x13 pan.  Sprinkle cake mix on top

evenly.  (You do not have to use the whole pkg.)  Top with nuts and

drizzle the Crisco (or butter) on top.  Bake 350 for 50-60 minutes.